Gabriele Bonci : Who Is He? Who Is His Wife- Is He Married? Netflix’s Chef’s Table Pizza Profiles Rome’s Political Chef
Chef Gabriele Bonci hails from Rome, Italy, and she was recently featured in an episode of “Chef’s Table: Pizza,” an original television series produced by Netflix.
The documentary series “Chef’s Table: Pizza” on Netflix sets out to identify the most noteworthy restaurants and pizzerias around the globe that serve the well-known dish. In addition to concentrating on the food, the series also gives viewers a glimpse into the personal lives of the chefs that are featured, which makes the overall experience that much more enjoyable.
Gabriele Bonci, a celebrated Italian chef, was the subject of a documentary on Netflix. In Italy, he is a well-known figure on television, and there is even a documentary that was made about him.
Who Is The Chef-Gabriele Bonci’s Partner?
Gabriele Bonci is a well-known chef in Italy who has, up until this point, been quite discreet about his personal life. The chef has never brought up either his love partnerships or his marriage in any of his interviews.
Many individuals have made the assumption that he is married and has children, but there has been no confirmation supplied of either of these claims. In spite of the years during which he has been the subject of extensive media coverage, the celebrity chef has been successful in maintaining his silence regarding his life outside of his pizzerias.
Bonci spent his childhood in Rome, Italy, and has had a lifelong fascination with food and cooking, even from an early age. Soon after he had completed his high school education, he launched his job as a chef.
Today, he is considered to be one of the most well-known chefs in all of Italy. Additionally, he was highlighted in an episode of Chef’s Table: Pizza, an original television show produced by Netflix, in which we shall acquire a great deal of additional information regarding the chef.
Chef Gabriele Bonci: What Is His Net worth?
There is no question in anyone’s mind that chef Gabriele Bonci is raking in a respectable amount of cash throughout the course of his career given his level of notoriety and the level of success he has enjoyed in his professional life.
However, his total wealth is not currently known to the general public at this time. Bonci found his passion for pizza and has invented up to 1500 different pizza recipes during the course of his career.
Gabriele Bonci is so well known throughout Italy that he does not require any sort of introduction to the country’s population. Bonci is well-known for his ability to do miracles with dough, and he makes frequent appearances on television to demonstrate his skills.
Over the course of his career, Chef Bonci has re-created pizza in the Roman manner and disseminated his recipes to a large audience. They are available at Pizzarium, which is his primary restaurant in Rome and is located on Via Della Meloria.
Age, biography, job experience, and career highlights of Gabriele Bonci
Gabriele Bonci was born on March 24th, 1977 in the city of Rome. Soon after, he developed a strong interest in the culinary arts, and after completing his studies at the hotel institute, he began working at a variety of restaurants located throughout the capital. However, he quickly realizes that his true calling is in the world of pizza rather than the world of haute cuisine. In 2003, he made the decision to launch Pizzarium, a high-end pizzeria that serves organic pizza made with only the finest ingredients. In a short period of time, his gourmet pizzas became a real institution, enjoying popularity not only in Italy but also worldwide, which prompted Gabriele to build a Pizzarium office outside of Italy, in Chicago, in the year 2017. Following his debut on television in the cooking competition La prova del cuoco, which aired on Rai 1, Bonci will take the helm in 2019 of Pizza Hero – the challenge of the ovens, a hugely successful culinary talent program that will establish Bonci as one of the most adored personalities in television.
Restaurant, recipes and curiosities
Pizzarium, owned and operated by Gabriele Bonci, can be found in Rome on via della Meloria, in the same neighborhood as Cyprus and the Vatican Museums. His pizza has been recognized as number one in a number of international rankings, including “The 50 Greatest Pizza on a Journey in Italy,” which gave him the title of best pizza in the country. The Roman cook is responsible for publishing a large number of recipes on the internet. These recipes range from the traditional red pizza to gourmet dishes, passing via the well-known Roman suppl. Gabriele shared his passion for pizza as well as the ins and outs of dough preparation and leavening in his book “The game of pizza,” which was published by Rizzoli in 2012.
Benedetta Rossi, the host of “Fatto in casa for you” on Real Time, counts Gabriele Bonci as one of her closest friends. Gabriele Bonci is extremely well-liked in the entertainment industry.
10 Facts About Chef Gabriele Bonci
- Chef Gabriele Bonci was born and raised in Rome, Italy.
- He always had an interest in cooking so he started studying for a career in cooking soon after passing from high school.
- Bonci figured out he enjoyed making bread and pizzas more than restaurant cooking.
- Gabriele first opened his flagship restaurant, Pizzarium, in the Italian capital.
- His pizzeria got so popular that it would have lines every day.
- To prevent the taste and flavors of his pizza he uses a special kind of heritage stone-ground flour.
- Bonci is also a television personality and has appeared in many television shows.
- The chef was a judge on the 2019 Italian reality show called Bake Off Italia – Dolci in forno.
- He has now expanded branches of his pizzeria in the US.
- Netflix has featured the Italian chef on ‘Chef’s Table: Pizza’.
This is a bold claim, but some of the most well-known critics in the world have praised it. In a recent review in the US magazine Vogue, Bonci was called “the Michelangelo of pizza.”
Italians don’t need to be told who the big man is. Bonci often appears on TV, and he is known as much for his poetic thoughts about pizza as for the magic he works with dough.
Using the same kind of flour that the Romans used to make bread, he tops it with experimental, hand-made ingredients to make more than 1,500 different kinds of pizza in just one year.
Now, anyone can take cooking classes at this pizza god’s tiny pizzarium, which is just five minutes from the Sistine Chapel, and learn from him.
At the beginning of the session, Bonci talks about his philosophy and says that pizza hasn’t changed much in the last 100 years.
“No progress has been made,” he says. “Pizza has always been thought of as a poor person’s food, so pizza makers used cheaper dough from factories and cut corners on quality. I won’t do that.”
Even though Bonci uses high-quality ingredients, he has kept prices low—around £2 per slice—so that everyone can try a little bit of pizza heaven.
A camera crew is watching me make pizza, which makes me even more nervous. They are here as part of Expedia.co.uk’s People Shaped Travel video series, which shows how people in different cities around the world have had unique experiences. With a lens in my face, I start to knead my dough, which hurts my hands, while sneaking a look at the other students, who all look much better at it than I do.
As Bonci walks from table to table, he tells the guests that head chefs from all over the world come to learn from him. In the past year, pizza makers from Korea, France, and Spain have all spent time in his kitchen.
He says, “I’m just a teacher. They go out and share the gospel.”
What a good news. In between times of pushing and rubbing, we get to try some of Bonci’s current works in progress, like a goat’s cheese, ricotta, and courgette pizza, potato and mozzarella, chickpea spread, and mortadella, and a beautifully moist leg of lamb in a calzone-style case.
Elizabeth Minchilli, a food blogger who came to the class to write about it for her site, says, “This is an amazing experience.” “The master is teaching us at the table where the magic happens.”
Even with Bonci’s best teaching, I just can’t make the magic happen. My pizza is sad and full of holes, but Bonci says that you have to practice a lot to get a feel for the dough. It’s all about how you play the game. I’m ready to take on that challenge again when I get home.
It took a while, but the long-awaited new way to make pizza is finally here. It tastes great, too.